The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1887-09-23
z PRESERVING EGGS.
Some of the Best Methods for All Prac-
ticaI Purposes.


Some of the Best Methods for All Prac-
tical Purposes.
We have printed, several times dur
ing the last few years, directions more
or less full on the subject of preserving
eggs, but still our readers continue to
write us for information.
When farmers or poultry dealers
only wish to keep eggs in good condi-
ton for a few weeks, it is not necessary
to use any particular mode of preser-
walton. All that is requisite is to have
good cellar, larder, or even closet,
fitted with perforated shelves. The
eggs should be placed broad end down
ward on those shelves, but they may
with advantage be turned about twice
a week, keeping them, however, almost
all of the time with the broad end
| downward. The reason for this is that
when so kept the air space does not in
crease in size, and the egg seems to
keep better 1t is very good plan to
arrange the eggs in uniform rows from
front to back, so that those laid first
can be used first Another plan, much
advocated by some writers on the SUBJ
ject, is to keep the outside air as far as
possible from the egg. This is done by
wrapping each egg in wadding or cot.
ton wool, packing them in jars anC
sealing a waxed paper over the top.
But it is no less essential in this case
that the eggs be stored in cool place,
for eggs are not in so much danger
from the germs of decay in the air
without as from those within the egg
itself. And these will certainly grow
and destroy the quality of the egg,
however carefully it may be covered
and sealed, if the necessary condition
of a high temperature is furnished.
| Gypsum is said to be good preserva-
ton for eggs. tits stated that they
have been kept, packed in finely pow
dered gypsum, for six months. But
this was in cool place. and perhaps
the cool air had as much to do with
keeping the eggs as the gypsum. In
| fact, whatever substance is used for
I packing the eggs, the place of storage
| should be cool for the reason that we
have given above, to protect the egg
from the development of its own in.
ternal germs.
The most generally used mode of
I egg preservation is that of keeping
them in lime water. This is undenia-
bly, the best for practical purposes,
whether for house use or for sale. 1t
involves the last expense and the least
trouble and has the least objectionable
effect upon the taste of the egg. Pack
the eggs, with the small end down, in
casks or jars, and then pour over
them solution of lime-water and salt
Take a bushel of lime to fifty gallons
of water, and add six quarts of salt.
First slack the lime with part of the
water, then add the rest of the water
and the salt. Stir at intervals, and
when the solution is cold and the sedi-
ment has settled, dip out the liquid
and pour it over the eggs.
The objection to packing eggs dry in
sawdust, bran, oats and the like is that
the egg absorbs through its porous
shell something of the musty taste
that seems to belong to these sub
stances. This may be prevented, how.
ever, by dipping the eggs first in a hot
solution of alum. When cool they
may be packed in any dry substance,
the pores of the shell being now so en-
tirely closed that no gases, taste or
smell can be absorbed, Chi ago Inter
Ocean.